Mini cupcakes made with olive oil and green olives
Ingredients
For
50
mini cupcakes
- 150g of flour
- 3 eggs
- 50g grated Gruyère
- 8cl of full-flavoured olive oil
- 70g green olives
- A sachet of yeast
- 300g of St Môret
- 25 green olives
Tip
Intense-flavoured olive oil will add vegetal, herbaceous notes to these olive oil mini cupcakes. Intense-flavoured olive oils are extracted from fresh olives harvested whilst still ripening, so they may have a certain bitterness and pungency.
Instructions
- Preheat the oven to 180°C.
- Roughly chop the 70g of green olives.
- In a mixing bowl, beat the eggs with the flour and baking powder. Add the milk and olive oil. Add the Gruyère and chopped olives, then season with salt and pepper. Pour the mixture into your moulds.
- Bake for 10–12 minutes.
- Slice your 25 green olives into rounds.
- Fill a piping bag with St Môret, decorate your cupcakes and top each one with a slice of olive.
- Enjoy!
Tip
Intense-flavoured olive oil will add vegetal, herbaceous notes to these olive oil mini cupcakes. Intense-flavoured olive oils are extracted from fresh olives harvested whilst still ripening, so they may have a certain bitterness and pungency.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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